Lunch: Chicken Potpie with Green Beans and Squash

To save time, you can buy rotisserie chicken (about three pounds) for this recipe. Remove the skin before shredding the meat; you should have about six cups.

Ingredients

Puff pastry topping
4 tbsp. butter
1 large onion
5 medium carrots
6 tbsp. all-purpose flour
1 c. dry white wine
3/4 tsp. dried tarragon
Coarse salt and ground pepper
1 1/2 lb. green beans
1 lb. yellow squash
3/4 c. heavy cream
1 whole Roasted Chicken

Instructions

Preheat oven to 400 degrees F. Unfold 1 thawed sheet (half of a 17. 3-ounce box) frozen puff pastry; roll out on a lightly floured surface until about 11 by 15 inches and 1/8 inch thick. Score with a sharp paring knife in several places. Transfer to a baking sheet; refrigerate at least 30 minutes (and up to 3 hours).
Meanwhile, heat butter in a large saucepan over medium-low. Add onion and carrots; cook, stirring occasionally, until softened, about 10 minutes. Add flour; cook, stirring, 2 minutes. Add wine, 2 cups water, and tarragon; season generously with salt and pepper. Stir briskly to prevent any lumps from forming.
Bring to a boil. Add beans and squash; reduce heat. Cover; simmer, stirring occasionally, until beans are crisp-tender, 8 to 10 minutes. Stir in 3/4 cup cream and chicken; remove from heat. Cover to keep warm.
Remove pastry from refrigerator; brush with remaining tablespoon cream. Bake until golden brown, 12 to 15 minutes. Transfer to a cutting board; cut into 8 pieces with a serrated knife.
Meanwhile, return chicken mixture to a simmer. Ladle into 8 dishes; top with pastry, and serve immediately. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.

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